Scallops Parisienne

By danaheller

Ingredients

• 1/2 cup (1 stick) margarine, divided
• 1/4 teaspoon granulated garlic
• 2 1/4 cups white wine, divided
• 2 pounds scallops
• 1/4 cup water
• 3 cups half-and-half
• 1 teaspoon garlic salt
• 1/4 teaspoon white pepper
• 1/4 cup all-purpose flour
• 4 ounces Parmesan cheese, freshly grated

Preparation

Step 1

In a large pot over medium-high heat, melt 1/4 cup (1/2 stick) margarine. Stir in granulated garlic and 2 cups white wine. Bring to a boil, and then add scallops. Simmer for exactly 1 minute and 15 seconds. The scallops should be opaque white on the outside but still raw in the center. Drain the scallops (discarding liquid) and spread them on parchment paper to cool. Remove the muscle attachment from each scallop.

Preheat oven to 400 degrees. In a large saucepan, heat 1/4 cup water, remaining 1/4 cup white wine and half-and-half. Stir in garlic salt and white pepper and bring to a simmer. Meanwhile, in a small sauce pan over medium-high heat, melt remaining 1/4 cup margarine. Whisk in flour and cook, stirring slowly, for 2 to 3 minutes. Whisk flour mixture into hot liquid and cook, stirring constantly, until sauce boils and thickens – about 5 minutes. Divide the scallops among six large ramekins (or a 2-quart baking dish) and pour sauce over scallops. Sprinkle with cheese. Bake until liquid is bubbly and top is lightly browned, about 15 to 20 minutes. Serve immediately.